Optimization of Preparation Conditions for Tea Polyphenols-Zinc Complex by Central Composite Design

doi:10.7506/spkx1002-6630-201516001

Abstract

Abstract:

Tea polyphenols-zinc complex was synthesized from tea waste and ZnCl2. Based on single factor experiments,
central composite design (CCD) was used for the optimization of precipitation conditions to increase the precipitation
rate of polyphenols-zinc complex. The structure and properties were characterized by infrared spectrometry (IR), atomic
absorption spectrometry (AAS) and high performance liquid chromatography (HPLC). The optimal process parameters
were determined as 3:1, 30 ℃, 30 min and 6.3 for TP-Zn molar ratio, precipitation temperature, time and pH, respectively.
Under these conditions, the precipitation rate was 93.94%. The actual value was in the 95% prediction interval of response
value, indicating that the regression equation had good predictive performance. Infrared spectral analysis showed that tea
polyphenols and zinc ion formed stable TP-Zn complex. Zinc content of the complex was 9.30% determined by AAS and
polyphenol content was 90.19% determined by HPLC.

Key words: tea polyphenols-zinc complex, response surface methodology, infrared spectrometry, HPLC

CLC Number:

TS201.4

YUAN Chuanxun, LIU Xiaofang, JIN Risheng. Optimization of Preparation Conditions for Tea Polyphenols-Zinc Complex by Central Composite Design[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201516001.

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Optimization of Preparation Conditions for Tea Polyphenols-Zinc Complex by Central Composite Design

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